Sorting Last Post on Top Message:
LITTLE_NIKKE SparkPoints: (0)
Fitness Minutes: (11,117)
Posts: 320
10/22/10 2:54 P

Here's the Cook's Country recipe for popovers - it's absolutely foolproof and easier than traditional yorkshire pudding. They even suggest that using low-fat milk makes them better - not just healthier!

Perfect Popovers

Greasing the pans with shortening ensures the best release, but cooking spray may be substituted; do not use butter. To gauge the popovers’ progress without opening the oven door, use the oven light during baking. Bread flour makes for the highest and sturdiest popovers, but an equal amount of all-purpose flour may be substituted.

Makes 6 popovers.

Vegetable shortening (see note)
3 large eggs
2 cups low-fat milk , heated to 110 degrees
3 tablespoons unsalted butter , melted and cooled slightly
2 cups bread flour (see note)
1 teaspoon salt
1 teaspoon sugar
1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Grease interior of 6-cup popover pan with shortening, then dust lightly with flour. Whisk eggs until light and foamy in medium bowl. Slowly whisk in milk and butter until incorporated.

2. Combine flour, salt, and sugar in large bowl. Whisk three-quarters of milk mixture into flour mixture until no lumps remain, then whisk in remaining milk mixture. Transfer batter to large measuring cup, cover with plastic, and let rest at room temperature for 1 hour. (Alternatively, batter can be refrigerated for 1 day. Bring to room temperature before proceeding with recipe.)

3. Whisk batter to recombine, then pour into prepared popover pan (batter will not quite reach top of cups). Bake until just beginning to brown, about 20 minutes. Without opening oven door, decrease oven temperature to 300 degrees and continue to bake until popovers are golden brown all over, 35 to 40 minutes longer. Poke small hole in top of each popover with skewer and continue to bake until deep golden brown, about 10 minutes longer. Transfer popover pan to wire rack. Poke again with skewer and let cool 2 minutes. Turn out popovers. Serve.

Make Ahead: Once popovers have cooled completely, they can be stored at room temperature in zipper-lock bag for 2 days. To serve, adjust oven rack to middle position and heat oven to 400 degrees. Heat popovers on rimmed baking sheet until crisp and heated through, 5 to 8 minutes.

COOKWITHME65 Posts: 4,953
10/8/10 3:34 P

I love yorkshire pudding. I know the drippings has to be really hot. So I put a muffin tin in the oven while the roast is cooking than transfer some of the drippings into each section when ready to prepare. I believe I get my measurements from my Fannie Farmer cookbook. Also don't open the door while cooking. Good luck. You have made me hungry and craving yorkshire pudding.
YUM! emoticon

FRINTONIAN SparkPoints: (0)
Fitness Minutes: (8,092)
Posts: 3
10/8/10 1:09 P

Can anyone help us with a RELIABLE recipe for Yorkshire Pudding -- my mother [born in 1908] passed away many moons ago always said 3oz flour, 5oz of milk and one egg.

Not always satisfactory - I know NEVER open the oven whilst cooking and let the mixture stand for a few hours in the frig!

Page: 1 of (1)  

Other Recipe Requests Topics:

Last Post:
9/7/2013 4:13:30 AM
3/1/2012 11:33:50 AM
8/13/2013 10:23:24 AM
1/6/2013 7:22:07 PM
12/14/2012 11:35:41 AM